New potatoes baked in wine sauce

Name: New potatoes baked in wine sauce - Emanuela B.
Ingredients: 2 kg new potatoes; 2 green garlic stalks; 150 g bacon; 50 ml oil; 1 tablespoon sea salt; 1 teaspoon ground black pepper; 100 ml white wine; 1 teaspoon dried marjoram; 1 teaspoon dried basil; 200 g grated cheese; 2 tablespoons freshly chopped parsley

Meat - New potatoes baked in wine sauce by Emanuela B. - Recipia

New baked potatoes in wine sauce are prepared without many complicated steps. They are placed in a tray with oil, bacon, garlic, and spices, then baked first with water. The wine is added after the first hour, and the potatoes remain in the oven until they are golden brown. When serving, a little of the sauce formed in the tray is poured over them, along with grated cheese and fresh parsley. Quick info Preparation time: not specified exactly; approximately 15–20 minutes for washing, peeling, and preparing the ingredients Baking time: at least 1 hour, then an additional time until the potatoes are golden brown Total time: approximately 1 hour and 30 minutes or more, depending on how long it takes for browning Servings: number not specified; the quantity is suitable for several servings Difficulty: easy Recipe type: main dish or hearty side Ingredients 2 kg new potatoes 2 green garlic stalks 150 g bacon or pancetta 50 ml oil 1 tablespoon sea salt 1 teaspoon ground black pepper 100 ml white wine 1 teaspoon dried marjoram 1 teaspoon dried basil 200 g grated cheese 2 tablespoons chopped fresh parsley Preparation method 1. Wash the new potatoes well and peel them. If they are small, you can leave them whole. If they are larger, the baking time may be longer, so it's important to arrange them as evenly as possible in the tray. 2. Place the potatoes in a tray and drizzle them with oil. Mix them well so that each potato is coated with a thin layer of oil. 3. Cut the bacon or pancetta into slices. Peel the green garlic and slice it into small rounds. Add them over the potatoes. 4. Sprinkle salt, pepper, marjoram, and dried basil. Mix again so that the ingredients and spices are evenly distributed among the potatoes. 5. Pour a cup of water into the tray and put it in the oven. The recipe does not specify the oven temperature, so this should be chosen based on the oven used. 6. After one hour of baking, pour the white wine over the potatoes. Continue baking until the potatoes are well cooked and browned. 7. When ready, place the potatoes on plates along with a spoonful of the sauce formed in the tray. Sprinkle with grated cheese and chopped fresh parsley. 8. Serve the new baked potatoes while warm, so that the sauce remains fluid, and the cheese softens slightly from the heat of the potatoes. Why I make this recipe often It’s a practical recipe when I want to prepare a hearty tray without cooking the potatoes and meat separately. The potatoes absorb some of the sauce formed with water, oil, bacon, and wine, and in the end, the cheese adds a creamy and salty layer. Another advantage is that most of the preparation is done in the tray. After the potatoes are mixed with the ingredients, they just need to be checked and have the wine added after the first hour. Tips and variations Tips Wash the potatoes very well before peeling them. New potatoes can have dirt stuck around the skin, and careful cleaning is important even if you will peel them. Mix the potatoes well with the oil at the beginning. The oil helps with browning, and if it remains only at the bottom of the tray, the potatoes will not be evenly coated. Do not add the wine at the beginning. In this recipe, the wine is poured after the first hour of baking, when the potatoes have already started cooking in water and the fat in the tray. The salt should be used considering that the bacon and cheese are already salty. If you choose very salty bacon, the final taste can become more intense. The amount of water mentioned in the recipe is one cup. This helps the potatoes cook in the first part of the time. The remaining sauce in the tray is used for serving. Substitutions Bacon can be substituted with pancetta, as mentioned in the ingredient list. The differences between varieties can change the amount of salt and fat in the dish. White wine is the ingredient used for the sauce. If you don't have white wine, no other substitution is indicated in the source, so it’s best to keep the recipe unchanged when you want to achieve the original taste. Variations For a tray with a stronger garlic flavor, you can use both green garlic stalks, sliced into small rounds, as the recipe suggests. The cheese is added at the end, after the potatoes are taken out of the oven. This way, it remains as a topping and softens from the heat of the dish without being included in the baking stage. Dried marjoram and basil are added along with the salt and pepper. They can be more easily distributed if sprinkled over the entire surface of the potatoes before mixing. Serving ideas The potatoes are served warm, with the sauce from the tray, grated cheese, and fresh parsley. They can be placed on a plate as a main dish, as the bacon and cheese make them quite hearty. They can also be served as a side dish alongside a simple dish, but in this case, it is good to keep in mind that they are already flavored, salted, and contain smoked meat in the composition. Frequently asked questions 1. Can I leave the new potatoes with the skin? The recipe indicates washing and peeling the potatoes, so the presented version uses peeled potatoes. For a result according to the recipe, remove the skin before placing them in the tray. 2. When is the white wine added? The wine is poured after the first hour of baking. At the beginning, only a cup of water is placed in the tray, along with the oil, potatoes, bacon, garlic, and spices. 3. What do I do if the sauce in the tray is too little? The resulting sauce is used for serving, about a spoonful for each portion. The amount depends on how much liquid remains after baking and how much evaporates in the oven. There is no need to pour the sauce over the potatoes before serving unless it has already formed in the tray. 4. Is the cheese added before or after the oven? In this recipe, the grated cheese is sprinkled after the potatoes are placed on the plate. It is added along with the chopped parsley, just before serving. 5. How long should the potatoes stay in the oven after adding the wine? The source does not specify an exact time for this stage. The potatoes are left until browned, and the duration depends on the oven and the size of the potatoes. Nutritional values The values below are estimates. For the calculation, I divided the total amount into 6 portions and considered the potatoes, oil, bacon, wine, and cheese. The actual value varies depending on the type of bacon or pancetta, the type of cheese, and the amount of sauce remaining in the tray. For one portion: Calories: approximately 570–600 kcal Proteins: approximately 20 g Carbohydrates: approximately 55–60 g Fats: approximately 27–30 g Fiber: approximately 6–7 g Sodium can vary greatly, especially due to the tablespoon of salt, the bacon, or pancetta, and the cheese. For this reason, it cannot be estimated accurately based solely on the mentioned ingredients. Storage and reheating Leftover potatoes are stored in the refrigerator in a covered container after they have cooled. It is recommended to consume them shortly, as the potatoes and cheese change texture after storage. When reheating, heat only the amount that is to be served. The sauce may become denser, and the potatoes will not have exactly the same texture as when they were taken out of the oven. Fresh parsley can be added again at serving, if needed.

New potatoes baked in wine sauce

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